Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Boneless Rib "Burnt Ends"

JayHawkEyeJayHawkEye Posts: 195
edited December 2011 in EggHead Forum

Just curious if anyone has ever tried to make "burnt ends" out of boneless ribs (i.e. put some smoke on them for awhile, chop 'em up and put em in some sauce and return them to the smoker).

I haven't done it yet, but since some boneless ribs came in a chop combo pack I picked up the other day I was thinking about trying it. Am I missing something here? In my mind it seems like it could/should work. Any thoughts?

"Take yourself lightly, but what you do seriously." - M. Martin XL BGE - Johnston, IA

Comments

  • If you just cook them regular and sauce, they are excellent.


    Paul

    thebearditspeaks.com. Go there. I write it.
  • gdenbygdenby Posts: 4,867
    I've cooked 2 kinds of "boneless ribs." 1 I get from a local market that cuts away a potion of loin pork chops and calls them "boneless babyback ribs."  They are very easy to cook, but are not fatty enough for burnt ends. They would end up just burnt. I also cook the end flap from whole spare ribs. They have enough fat that they can be cooked till crisp at the edges. I suppose that bit of meat could be sliced thin, and finished in a bath of sauce.
  • SqueezySqueezy Posts: 1,102

    Fortunately, I have never seen anything as oxy-moronic as "boneless ribs" ... how can you have a rib without a bone. Closest I've heard of here is Mc D's McRibs ... Spam without a can!

    We do have a country style rib that has very little bone, it is mostly loin.

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • The spares I get usually haven't been trimmed very much. I usually take the flap of meat that I trim off of the bone side of the ribs and throw it in there. It makes for a great appetizer. I have thought about trying it with the parts I trim off in making them St. Louis style, but there is way to much cartilage and stuff in there.
    Large BGE Decatur, AL
Sign In or Register to comment.